Fall Recipe: Caramel Corn

CaramelCornFeaturedImage The weather is getting cool, so warm up with the fall flavors of buttery caramel corn. Enjoy!

 

Ingredients:

  • 2 tbsp vegetable oil, plus extra for greasing pans
  • ⅔ cup popping corn (approximately)
  • 9 oz. butter
  • 2 cups brown sugar
  • ½ cup dark corn syrup
  • 1 tsp kosher salt
  • ½ tsp baking soda

Preparation Instructions:

  1. Preheat oven to 250° F.
  2. Lightly grease 2 baking sheets.
  3. Heat 2 tbsp of vegetable oil in a large stockpot with a lid.
  4. Add popping corn and adjust the lid to allow steam to escape. Cook popcorn over medium-low heat until the kernels begin to pop, shaking the pot occasionally.
  5. Continue cooking until the popping slows. Remove from heat and carefully remove lid – the escaping steam will be quite hot. (The popcorn may also be prepared using an air popper, following the manufacture’s instructions.)
  6. Measure out 5 ½ quarts of popped corn, being careful to remove any unpopped kernels.Set the popcorn aside while you make the caramel.
  7. Wipe out the pot and return it to the stove.
  8. Over medium heat, melt butter and stir in brown sugar, corn syrup and kosher salt.
  9. Bring to a boil, stirring constantly, and then allow the mixture to boil for 3 minutes without stirring.
  10. Remove from heat and stir in baking soda until well combined. Stir the popcorn into the caramel mixture, working slowly to evenly coat the popcorn.
  11. Spread the caramel corn onto the prepared baking sheets and bake for 1 hour, stirring every 20 minutes.
  12. Allow the caramel corn to cool to room temperature, then break into small pieces. Caramel corn will keep, tightly covered, for up to 1 week.

(Serves 6 to 8)

 

 

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